In a deep dish put the lamb shanks, onions, celery, olives, capers, dried figs, rosemary, black pepper and garlic and pour over the wine. Cover and marinate in the refrigerator overnight or for at least 4 hours.Remove the shanks from the marinade and set aside. Heat the oil in a frying pan and brown the shanks on all sides. Transfer to a casserole.Add the tomato paste to the pan and stir over a moderate heat until it becomes quite a deep reddish brown colour. Add the stock and bring to the boil. Pour over the lamb shanks and add the reserved marinade ingredients.Cover and cook at 160°C for 2-2.5 hours until the meat is almost falling off the bone. Season with salt and pepper if wished.